Chardonnay

Ripe peach, nectarine and citrus appear with vanilla and subtle spice from oak. The palate is rich and full-bodied, with a creamy texture and fresh acidity. Fermentation takes place in a combination of oak barrels and stainless-steel tanks. Chardonnay from Hawke’s Bay accounts for the entire blend. The wine contains thirteen-point-five percent alcohol and carries Sustainable Winegrowing New Zealand certification.

White peach, citrus, floral and tropical notes shape the aroma. The palate is fresh and medium-bodied, with Chardonnay contributing roundness and Torrontés adding aromatic lift, followed by a clean, lively finish. The blend comes from Mendoza, Argentina, contains thirteen percent alcohol and sees no barrel influence. Pear, apple and juicy peach appear alongside fresh citrus and delicate floral fragrances.

Pale yellow colour shows green reflections, while subtle white-fruit and white-flower aromas lead the profile. The palate is crisp and balanced, with fresh acidity and a fruity, clean finish. The blend combines Semillon, Chardonnay, Sauvignon Blanc, Roussanne, Marsanne and Kınalı Yapıncak from the family vineyard and traditional vineyards of the Gallipoli peninsula. Grapes are harvested in the cool of dawn to preserve their qualities.

Green apple, pear, white peach and bright citrus define the aromas. The palate offers lively pear and citrus flavours, subtle tropical fruit and a hint of vanilla from light oak. Crisp acidity supports a clean, polished finish. Made from Chardonnay, the fruit is grown in the United States and the wine is crafted in British Columbia. It contains fourteen percent alcohol.

Ripe rock melon, peach, apricot, citrus, honeydew melon, canned pear and brown spice form a fruit-driven profile. The texture is creamy, with a subtle butterscotch note on the finish. Fruit from Gimblett Gravels and Fernhill is pressed into stainless steel and fermented without oak. Fourteen percent of the wine completes malolactic fermentation. Alcohol is thirteen-point-five percent.

Pale straw colour accompanies apple, citrus, mallow, butterscotch and vanilla. The body is light and bright. Fruit comes from the estate, Wildcat Mountain, Sangiacomo Tallgrass, Leveroni, Ricci and Iund vineyards, with 91 percent from Carneros and nine percent from Sonoma Valley. The wine was fully barrel-fermented and aged on its lees for eight months in French Allier oak, 21 percent new.

Apple, pear, spice and ripe citrus appear in a detailed, focused profile. Fresh stone fruit appears with bright acidity and layers of stony character recalling river stones and peach stone. This Chardonnay comes from Freedom Hill Vineyard in Oregon’s Willamette Valley. The profile also includes fruit character, buttery vanilla and a light palate with depth.

Pecorino and Chardonnay form the blend. Fermentation and ageing take place in concrete, using grapes from vineyards around 300 metres. Nettle, daisy, almond blossom and apple appear in a pale-yellow wine with a savoury, slender palate and stony character. Biodynamic farming excludes systemic chemical treatments, while the cellar uses no selected yeast, fining, filtration or synthetic processing aids.